sanaa's recipe note book
sanaa's recipe note book

Tandoori Mutton Biryani
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Tandoori Mutton Biryani - sanaa's recipe
  1. 1 Cup = 200ml
For the marinade
Ingredients
  1. Mutton – 1 kg
  2. Red chili powder – 1 tbsp
  3. Coriander powder – 1 tsp
  4. Turmeric powder – ½ tsp
  5. Garam masala powder – ½ tsp
  6. Cumin powder – ½ tsp
  7. Ginger – garlic paste – 1 tbsp
  8. Yogurt – 3 tbsp
  9. Lemon juice – 1 tbsp
  10. Salt – to taste
  11. Oil – 1 tbsp + 2 – 3 tbsp to drizzle on mutton while grilling
Method
  1. Marinate the cleaned mutton pieces with the above ingredients for about 3 hours in the refrigerator.
  2. Grill this in the oven for about 30 – 35 minutes at 180 degree, turning the sides 2 – 3 times, drizzling the oil over the meat in between. The mutton pieces will be half cooked. Keep it aside. (reserve the remaining marinade and also collect the dripping while grilling to use in the onion mixture.)
For the masala
Ingredients
  1. Cardamom – 3
  2. Cloves – 3
  3. Cinnamon – 1 small piece
  4. Onion – 6, big (thinly sliced)
  5. Tomato – 2, big (chopped)
  6. Ginger -2 piece
  7. Garlic – 10 – 12 big cloves
  8. Green chili – 7 - 8 (or according to your taste)
  9. Red chili pwd – 1 tsp
  10. Turmeric pwd – 1/2 tsp
  11. Garam masala powder – ½ tsp
  12. Lemon juice – 1 tbsp
  13. Coriander leave – ¼ cup
  14. Salt – to taste
  15. Clarified butter (ghee) – 4 tbsp
Method
  1. Grind garlic, ginger and green chili with yoghurt and keep aside.
  2. In a deep pan add ghee. When hot add cardamom, cinnamon and cloves to it. Add finely sliced onion and salt and sauté till soft. To this add chopped tomatoes and saute till tomato is cooked.
  3. Add the ground chili-garlic-ginger mixture and sauté till the raw smell disappear. Add the recd chili powder, turmeric powder and garam masala powder and cook till oil appears on top.
  4. Add the grilled mutton, remaining marinade and the collected dripping to it and cook it on low flame till the mutton is cooked completely. Add the lemon juice and coriander leaves to this and remove from flame.
For the rice
Ingredients
  1. Basmati rice – 3 ½ cup (soaked for about 20 minutes and drained)
  2. Boiling water – 5 ¼ cup
  3. Saffron – a pinch, optional (soak it in hot milk)
  4. Salt – to taste
  5. Clarified butter (ghee) - 3 tbsp
  6. Oil – 3 tbsp
Method
  1. Add the soaked basmati rice to it and fry it for about 5 minutes stirring continuously. Add enough salt to it. Add the boiled water to it and cook the rice covered till done over low flame. Add the soaked saffron to this and combine well.
Layering the rice and masala
Ingredients
  1. Garam masala powder – just enough to sprinkle on each layer
  2. Golden fried onion, cashew and raisins
  3. Coriander leaves
Method
  1. In a deep pan, make a layer with prepared rice. Sprinkle little garam masala powder and little fried onion, cashew and raisins. Top it with little mutton masala.
  2. Again make a layer of rice and repeat the process till the end and finish it with top layer as rice and sprinkle little garam masala powder, fried onion, cashew, raisins and little coriander leaves.
  3. Heat over very low flame for about 20 minutes. Serve hot with raita, pickle and coconut chutney.

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